Instructions: Combine soy sauce, cornstarch and 1 cup water; set aside.

Heat oil in hot wok or large skillet over medium-high heat. Add onion, ginger and garlic, then sprinkle with curry powder; stir-fry 1 minute. Add frozen vegetables; stir-fry 4 minutes.

Stir in garbanzo beans and soy sauce mixture; bring to boil. Cook, stirring, until mixture thickens and beans are heated through, about 1 minute.

Serve over rice and top with condiments.

This recipe yields 4 servings.

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